For the Jaeger sauce

1. Heat the tablespoons of unsalted butter in a skillet over medium heat.
2. Add the onions and garlic and sauté until translucent.
3. Place the sliced mushrooms in the pan and brown for 5 minutes, stirring occasionally.
4. Pour in the broth and white wine and cook for 3 minutes.
5. Add the cream, mustard, worcestershire sauce, garlic, salt, pepper, parsley, thyme, marjoram and bay.
6. Bring to a gentle boil.
7. Lower the heat and simmer for several minutes.
8. In a small, separate bowl, mix the remaining 2 tablespoons of cream with 2 tablespoons of flour.
9. Add the flour slurry to the mushroom mixture and bring to a boil, stirring to avoid clumps.
10. Add the fresh chopped parsley.
11. Season with salt and freshly ground pepper.
12. Turn off the heat and cover the pan with aluminum foil to keep warm while cutlets are cooked.

Make the schnitzel

1. Lay the pork cutlets out on a cutting board.
2. Cover the cutlets with plastic wrap and use a kitchen mallet or your fist to pound the cutlets until thin (1/4 inch thick or less)
3. In a separate bowl, whisk together the all-purpose flour, pepper, salt and cayenne pepper.
4. Melt the 2 tablespoons of unsalted butter in a medium sized skillet.
5. Dip each cutlet in the flour mixture, then the eggs, and then the breadcrumbs.
6. Shake off the excess, place in the skillet and sauté in the butter for 3 minutes on each side or until the pork cutlets are cooked through.
7. Remove from heat and transfer to a serving platter.
8. Retrieve the still warm, creamy jaeger sauce and pour it over the cooked cutlets and serve.
9. Garnish with minced parsley and crumbled bacon.